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Executive Chef 3


Location:
HUNTINGTON, WV
Date:
11/17/2017
2017-11-172017-12-16
Job Code:
66677
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Job Details

Careers Center - Executive Chef 3

Executive Chef 3

US-WV-HUNTINGTON
System ID
66677
Category
Culinary

Unit Description

Sodexo's Universities Segment is seeking an Executive Chef 3 for our prestigious account at Marshall University located in Huntington, WV.

 

** RELOCATION & SIGN ON BONUS OFFERRED **

 

Marshall University is home of the Thundering Herd "We are...Marshall"

 

We are seeking candidates with prior experience managing culinary operations for college resident dining programs. Reporting to the General Manager you will oversee up to 75 employees and will direct all food production activities related to Resident Dining, Retail and Catering Services.

 

Culinary Creativity: Follows culinary trends and innovates using local sustainable food sources, is able to translate ideas into unique menu and recipe programs that advance the culinary experience across the regional enterprise. Must have the ability to completely translate “authentic” cuisine to the customer in a competitive, international, urban restaurant setting.

Leadership: Ability to effectively manage and communicate with Culinary Staff, Key Personnel and Management Teams along with a passion and dedication to be “one of the best”. Must be highly engaged and extremely hands-on in day to day operations.

Training: Must be able to articulate and demonstrate a wide ranging variety of cooking techniques and skills for the staff (food presentation, quality, safety and proper culinary techniques).

Financial: Ability to manage and demonstrate proven results with food costs, labor and controllable expenses.

The ideal candidate will have:

  • College/University high volume culinary experience
  • The ability to inspire a kitchen staff
  • Emphasis on food presentation, quality, diversity cuisines, menu design & implementation
  • Focus on customer service excellence
  • Experience with exhibition cooking
  • Demonstrated experience providing strong leadership, including supervision, direction and training, to a diverse team of employees
  • Focus on food and physical safety and sanitation
  • Experience managing food and labor cost controls to meet targets
  • High level of computer literacy
  • Strong analytical thinking skills
  • A culinary degree
  • Experience with on-line ordering and inventory management

 

Position Summary

Provides culinary leadership within a large sized unit including menu planning, program execution and staff management & training.  Works directly with internal and external clients managing the catering process from beginning through execution. 
Key Duties
- Implements & coordinates the culinary function. 
- Directs & trains cooks & utility workers.
- Ensures food preparation & production meets operational standards.
- Manages catering & retail areas.
- Customer & Client satisfaction.
- Financial management to include food cost & labor management.
- Manages food & physical safety programs.
 

 

Qualifications & Requirements

Basic Education Requirement - Bachelor’s Degree 

Basic Management Experience - 3 years   

Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

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